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Preparation

Preheat the oven to 375 degrees F. Bring a large saucepan of salted water to the boil and drop in the chopped broccoli and cauliflower. Boil for 5 to 6 minutes, until cooked, then drain in a colander, reserving the cooking water.
Heat a wide saucepan, pour in olive oil and add the garlic. Fry for a few seconds, then add the thyme leaves, anchovies, anchovy oil and chiles and continue frying for a few seconds more before adding the cooked broccoli and cauliflower with around 4 tablespoons (1/4 c.) of the reserved cooking water. Stir everything together, put a lid on the pan leaving a little gap, and cook slowly for 15 to 20 minutes, stirring regularly. Remove the lid for the last 5 minutes then use a potato masher to crush the vegetables. Take the saucepan off the heat, taste the vegetables and season with salt and pepper. Spread the mixture on a baking sheet to cool. Meanwhile, get another baking dish or roasting pan and pour in the tomato sauce with a pinch of salt and a swig of red wine vinegar.
To make a white sauce, mix the creme fraiche with half the Parmesan, a sprinkling of salt and pepper and sprinkle the reserved cooking water to thin it down.
Spoon your cooled broccoli and cauliflower mixture into a large sandwich bag and cut off the corner to pipe the filling into the cannelloni tubes. (Or use a teaspoon to push the mixture into the cannelloni or use a piping bag.) Fill the tubes up and place them in a single layer on top of the sauce. Lay the basil leaves over the cannelloni and spoon your white sauce evenly over the top. Season with black pepper, sprinkle over the remaining Parmesan and tear over the mozzarella. Drizzle with extra-virgin olive oil and bake in the preheated oven for 30 to 40 minutes, or until golden and bubbling on top.
Dress the arugula leaves with a squeeze of lemon juice and about 3 times as much extra- virgin olive oil. Serve the cannelloni with the arugula and some good crusty bread.